Mongolian chicken and Mongolian beef are two dishes that I love. With the new diet, they are not on the menu. This gout friendly version is delicious and simpler than my other versions.
Just a quick note. The dish Mongolian beef and especially Mongolian chicken are Americanized Chinese dishes. I know from people who have traveled or worked in Mongolia say you will not find these dishes in Mongolia.
In this version, we are using beef chunks (seitan) that are already tender, so we do not need to velvet the “beef.” This bag was made in Taiwan and purchased from May Wah Market, but 99 Ranch sells a similar product from Taiwan.
You could also use my Shreddable chicken style seitan.
Ingredients:
Seitan: For this one we used Beef Chunks but any seitan will work.
Hoisin Sauce: Its has a slight liquorice flavor and is sweet.
Mushroom stir-fry sauce: Its add some umami and is slightly bitter.
Roasted sesame oil: Got to use it in a stir-fry. But it should be added at the very end of cooking.
Garlic: In stir-frys fresh roughly chopped is best.
Ginger: In stir-frys fresh roughly chopped is best.
Shallot: We used a small shallot but onion could also be used.
Green onion: I prefer to use the small ones. But I treat the white part and the green part like two different ingredients.
Everything is prepped and ready to cook. The dish cooks very quickly, so have everything prepared ahead of time. Notice how the seitan has grooves in it? They are perfect for holding onto the sauce.
Start by heating half a Tablespoon of oil. When doing high-temperature stir-frys, I use peanut oil. Today olive oil was used.
When the oil starts to get, hot add the garlic, ginger, and shallot. Cook until you can start to smell the garlic and ginger. This will help to flavor the oil.
Add the seitan and cook until the seitan gets some color on all sides. Keep everything moving. This will help not to burn the garlic.
When the seitan has some color and the oil has been absorbed, remove everything, and set it aside. But keep it and the sauce within arm’s reach. From here on, it goes quickly.
Put the pan back on the heat and add half a Tablespoon of oil to a medium heat pan.
Add the white part of the green onion and stir when they are sizzling; add the onion’s green part.
Return the seitan with the garlic, ginger, and shallot to the pan. Pour on the sauce and mix.
When the sauce has coated everything and is hot the dish is ready to serve.
Your dish is now ready to serve.
If your curious the video above is my Mongolian chicken recipe that has just over one million views.
Twice cooked seitan recipe🔥
Shreddable chicken style seitan 🍽
Seitan and veggie stir-fry 🥦
Sweet and sour seitan recipe 🥡
Hand washed shreddable seitan ✋
Please pin this recipe for latter.
Mongolian Seitan Recipe
Simple Mongolian "beef" recipe using beef chunks made from seitan.
Boiling seitan makes it have a brainy spongey texture, frying seitan (without first steaming it) makes it rubbery and spongey, baking it makes it dry and rubbery. Steaming seitan, on the other hand, will yield the perfect meaty, juicy, chewy, yet tender seitan every single time.
The longer you knead the dough, the more gluten you develop leading to a chewier seitan. If you want a less chewy and more tender seitan, knead it for a shorter period of time. Most recipes require kneading the dough for an average of 3 minutes, followed by a 10-minute rest period and then a bit more kneading.
soy sauce or tamari - Adds saltiness, umami, and depth of flavor. balsamic and apple cider vinegar - Vinegar rounds out the flavor profile and helps disguise the subtle bitterness of vital wheat gluten. fat - Including a little bit of oil or other fat improves the overall flavor and tenderizes the seitan.
A too wet, too soft dough is going to make a gummy, soft seitan. This could be because you used a tofu that was not super firm, or not pressed well enough so it was holding extra liquid. Or if there was water suggested in the recipe, you did not wait to add it until the end.
In those with celiac disease or gluten intolerance, eating seitan can cause adverse side effects like swelling, abdominal pain, diarrhea and cramps. It's also not considered a complete protein and needs to be paired with a well-balanced diet to ensure you're getting the amino acids that you need.
There's some evidence in medical research that wheat gluten may increase the permeability of your intestines, leading to what some health authorities call "leaky gut syndrome." If you find you experience bloating, gassiness, or other digestive symptoms after eating seitan, you may want to avoid it next time.
Spices: If you decided to eat plain seitan, the product would taste bland with a strong gluten flavor. To cut this flavor, add a teaspoon of apple cider vinegar to the recipe. To season seitan, get creative with spices!
Because of its meaty texture, seitan can be used in a variety of dishes, from sandwiches and stir-fries to stews and soups. The best part is that making seitan at home is easy, and it's much cheaper than buying pre-made or store-bought seitan.
Wheat gluten proteins are deficient in lysine (an essential amino acid for good health), adding a lysine-rich food like chickpea flour to the mix makes up for this deficiency. When preparing seitan, it's important to flavor both the inside and outside of the dough.
Tempeh's flavor is often compared to that of mushrooms. Its slightly nutty and savory flavor, making it ideal when adding to recipes like teriyaki bowls, salads and curry. Seitan's taste is a bit more savory, with a taste closer to a portobello mushroom or bland chicken.
Both seitan and tofu are plant-based proteins. However, while seitan is an excellent plant-based protein alternative, tofu is a complete protein (seitan lacks the amino acid lysine). Unseasoned tofu is typically lower in sodium than store-bought seitan, which can be processed with salt, sugar or other flavors added.
Add a little less water and knead it thoroughly.Let it stay for 30 minutes and knead it again, I even use a wooden roll for that. I some times add a tablespoon of potato starch or cornstarch, this adds consistency without making it too rubbery or hard (don't knead as much).
The texture of seitan varies from soft and chewy to more thready, but it comes quite close to the texture of meat. The main ingredient in seitan, vital wheat gluten, is a fantastic source of vegan protein – it packs a whooping 75g of protein per 100g (three times more than beef!).
Typically about 1/4 teaspoon per cup of VWG should do the trick. Whisk it right into your dry mix, and because it is such a small amount, it won't do anything to offset your wet/dry ratio.
Introduction: My name is Geoffrey Lueilwitz, I am a zealous, encouraging, sparkling, enchanting, graceful, faithful, nice person who loves writing and wants to share my knowledge and understanding with you.
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